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1/1 Photo of White Beans With Kale and Rice
Adopted from Martha Rose Shulman.I got this in a recipe exchange and it was advertised as a stew but when I made it the texture made it almost like a very easy, healthy and substantive risotto! This has a surprising creamy taste without much fat. A great, hearty yet flavorful fall meal. Swiss chard will work as a great substitute for the kale, just make sure to only use the leaves, not the stalks.
Units: US | Metric
Serving Size: 1 (236 g)
Servings Per Recipe: 6